The Chef

Restaurants

Meals

Drinks

Restaurants›Spice Fusion Takeaway›Chicken Chat Puri Recipe

Chicken Chat Puri Recipe

Name: Spice Fusion Takeaways Chicken Chat Puri Recipe
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 500 g boneless chicken thighs or breast, cut into 1-inch pieces; 150 g plain yogurt (thick); 2 tbs ginger-garlic paste; 1 tbs lemon juice; 1 tsp red chili powder (adjust to heat); 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp garam masala; 1.25 tsp salt; 1 tsp vegetable oil (for marinade); 2 tbs vegetable oil or ghee; 1 tbs butter; 1 tsp cumin seeds; 2 pcs green cardamom pods, lightly crushed; 1 pc bay leaf; 1 cup onion, finely chopped; 1 tbs ginger-garlic paste; 1 cup tomato puree (fresh or canned); 1 tsp tomato paste (optional, for deeper color); 1 tsp kasuri methi (dried fenugreek leaves), crushed; 0.5 tsp red chili powder; 0.25 tsp turmeric powder; 1 tsp ground coriander; 0.5 tsp garam masala; 3 tbs heavy cream or coconut cream; 1 tsp salt; 60 ml water (to adjust consistency); 2 tbs fresh cilantro, chopped; 4 pcs lemon wedges; 1 pc green chilies, sliced (optional)

Inspired by Spice Fusion Takeaway

Time55m

Serves4

Chicken tikka cooked in a rich medium dry sauce.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Marinade & Chicken Tikka

1 1/8 lb (500 g) boneless chicken thighs or breast, cut into 1-inch pieces

5.29 oz (150 g) plain yogurt (thick)

2 tbs ginger-garlic paste

1 tbs ReaLemon lemon juice

1 tsp red chili powder (adjust to heat)

1 tsp Ground cumin

1 tsp Ground coriander

1 tsp Garam masala

1 1/4 tsp Celtic sea salt

1 tsp vegetable oil (for marinade)

Sauce (Medium-Dry Rich Masala)

2 tbs vegetable oil or ghee

1 tbs Butter

1 tsp cumin seeds

2 pcs green cardamom pods, lightly crushed

1 pc bay leaf

1 cup Onion, finely chopped

1 tbs ginger-garlic paste

1 cup tomato puree (fresh or canned)

1 tsp tomato paste (optional, for deeper color)

1 tsp kasuri methi (dried fenugreek leaves), crushed

1/2 tsp red chili powder

1/4 tsp turmeric powder

1 tsp Ground coriander

1/2 tsp Garam masala

3 tbs heavy cream or coconut cream

1 tsp Celtic sea salt

1/4 cup (60 ml) water (to adjust consistency)

Finishes & Garnish

2 tbs Fresh cilantro, chopped

4 pcs lemon wedges

1 pc green chilies, sliced (optional)

12 pcs puri (small fried flatbreads) or store-bought mini puris

Method

Marinade & Chicken Tikka

Make the marinade

In a bowl combine yogurt, ginger-garlic paste (2 tbs), lemon juice, red chili powder, ground cumin, ground coriander, garam masala, salt and 1 tsp oil. Whisk until smooth.

Marinate chicken

Add the 500 g chicken pieces to the marinade. Toss to coat thoroughly, cover and refrigerate for at least 30 minutes and up to 4 hours (longer for more flavor).

Cook chicken tikka

Heat a grill pan or skillet over medium-high heat and lightly oil. Add marinated chicken in a single layer; cook 3–4 minutes per side until nicely charred at edges and cooked through. Alternatively broil in the oven for 8–10 minutes, turning once. Remove chicken and set aside. Reserve any juices.

Sauce (Medium-Dry Rich Masala)

Temper whole spices

In a wide skillet or sauté pan, heat 2 tbs oil and 1 tbs butter over medium heat. Add cumin seeds, crushed cardamom and bay leaf. Sauté for 30 seconds until fragrant.

Cook onions

Add the finely chopped onion (1 cup) and a pinch of salt. Cook, stirring occasionally, 6–8 minutes until soft and lightly golden.

Add paste & tomatoes

Stir in 1 tbs ginger-garlic paste and cook 1 minute. Add tomato puree (1 cup) and tomato paste (1 tsp if using). Bring to a gentle simmer and cook 6–8 minutes, stirring, until the mixture reduces slightly and oil starts to separate from the masala.

Spice the masala

Add red chili powder (1/2 tsp), turmeric (1/4 tsp), ground coriander (1 tsp), crushed kasuri methi (1 tsp) and salt (1 tsp). Stir and cook 2 minutes to bloom the spices.

Combine chicken with sauce

Add the cooked chicken pieces and any collected juices to the pan. Toss to coat in the masala. Add 60 ml water to reach a medium-dry consistency — the sauce should cling to the chicken but not be soupy. Simmer 3–4 minutes so flavors marry and chicken reheats.

Finish with cream

Lower heat and stir in 3 tbs heavy cream, 1/2 tsp garam masala, and 1 tbs butter if desired for extra richness. Cook 1–2 minutes more. Taste and adjust salt or spice. Remove bay leaf and cardamom pods if you prefer.

Assembly & Garnish

Arrange puris (12 pcs) on a serving platter or individual plates. Spoon a generous portion of the chicken tikka masala onto each puri; the sauce should be medium-dry so puris don’t get soggy quickly.

Garnish with chopped cilantro, sliced green chilies (optional) and serve with lemon wedges for squeezing. Serve immediately while puris are crisp.